Feb 18, 2019

Sweet and Sour Salmon with Colorful Bell Peppers

Been cooking dark colored Chinese food, that means dishes flavored with soy sauce, maybe some spicy bean paste, with reduced sauce to enhance the flavors. To me, darker food mostly translate into even more delicious result. But once in a while, I'd love to have something bright and colorful on the table, like this sweet and sour salmon with multi-color bell peppers.

Sweet and sour salmon with colorful bell peppers -


  • 3 medium or 2 large colorful bell peppers
  • 2 salmon fillets
  • 1/2 onion
  • 2 garlic cloves
  • 1 stalk scallion
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon black vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon tomato paste
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Some olive oil
  • Some corn starch


Slice the salmon fillets into smaller chunks and dust with corn starch.

Peel and cube the onion. Peel and finely chop the garlic cloves. Cut the bell peppers into smaller chunks too, remember to remove pith and seeds. Destem and chop the scallion.

Combine below ingredients in a container for the sauce mixture: 2 tablespoons soy sauce, 1 1/2 tablespoons ketchup, 1 tablespoon black vinegar, 1/4 teaspoon tomato paste, 1/4 teaspoon grated ginger, and 1/2 teaspoon sugar. 

Drizzle some oil in the pan and turn to medium high heat, wait till the surface gets hot. Carefully transfer salmon chunks over and sear till all sides are slightly colored. Scoop out and set aside first.

Using the same pan, add in onion along with salt and black pepper. Drizzle more oil if appears too dry and hard to stir-fry. Cook till the onion turns translucent, then add in garlic and cook for another 30 seconds or so.

Add in bell peppers and cook for another minute.

Pour in pre-mixed sauce and pre-seared salmon chunks. Cook till the sauce has been reduced, more so condensed, it'll appear slightly sticky due to the corn starch dusted on salmon.

Plate and garnish with chopped scallion.

Some yellow, some orange, plus a pop of green. Hope that such colorful combinations can further brightens up your day.

And my day too (I'm searching for a rainbow).

Other salmon recipes:

Feb 12, 2019

Pickled Tea Oil Chilies and Chicken Stir-Fry 茶油剝皮辣椒炒雞丁

A gift from my dad, a jar of pickled green chilies. But this time, it's not just regular pickled chilies, but further infused in Chinese tea oil, which has a slight grassy aroma, providing a wee bit of refreshing touch from its sourish spicy kick.

Pickled tea oil chilies and chicken stir-fry 茶油剝皮辣椒炒雞丁 -


  • 1/2 cup pickled tea oil chilies
  • 1 lb chicken tenders
  • 2 garlic cloves
  • 1 stalk scallion
  • 1 tablespoon olive oil
  • 1 tablespoon Chinese rice cooking wine
  • 2 tablespoons soy sauce


Remove the tendons from chicken tenders, then cut the meat into smaller chunks. Use 1 tablespoon of Chinese rice cooking wine and 2 tablespoons of soy sauce to marinate the chicken for 5 to 10 minutes.

Peel and dice the onion. Peel and finely chop the garlic cloves. Destem and chop the scallion. Also chop the pickled chilies.

Drizzle a little olive oil to the pan, 1 tablespoon is enough, since the pickled chilies used here were already coated with tea oil. Turn to medium high heat. Once warmed up, add in onion along with salt. Give it a quick stir and cook till the onion turns translucent or slightly colored.

Add in garlic and cook for another 30 seconds or so, till aromatic but not burnt.

Transfer marinated chicken over, cook for another minute.

Then add in chopped pickled chilies, and cook till all the sauce has been reduced and nearly all dried up.

Garnish with chopped scallion.

Pickled but not too sourish, chilies but not too spicy either. In fact, the chilies more so enhance the marinade, together with onion and garlic, this can be a rice-killing dish. Thanks dad~!

Other recent Asian stir-fry recipes: